Savory Lentil-Stuffed Bell Peppers Recipe

About this recipe

Roasted bell peppers filled with a hearty lentil and vegetable medley, seasoned with herbs de Provence for a delightful flavor.

Ingredients

• 1 Kg Green Lentils, 1Kg
• 1 Kg Carrots - 1kg
• 100G Celery Salt, 100G
• 1 Kg Red Onion 1kg
• 100 G Jumbo Garlic 100g
• - Potts Vegetable Stock Can
• - Herbs De Provence Catering Size
• 830G Turkish Tomato Paste, 830G
• - Schwartz Flat Leaf Parsley
• 1 piece Yellow Bell Pepper
• 1 L Olive Oil – Organic
• - Greenfields Black Peppercorns

Instructions

1. 1. Preheat your oven to 200°C and prepare a baking dish.
2. 2. Rinse the lentils and cook them in vegetable stock until tender, about 15 minutes.
3. 3. Chop the carrots, celery, and onion finely, then mince the garlic.
4. 4. Heat olive oil in a skillet and sauté the garlic, onion, carrots, and celery for 5 minutes.
5. 5. Add the cooked lentils, tomato paste, herbs de Provence, salt, and pepper, mixing thoroughly.
6. 6. Cut the tops off the bell peppers and remove the seeds and membranes inside.
7. 7. Stuff the lentil mixture into the bell peppers, packing them tightly.
8. 8. Place the stuffed peppers in the baking dish and roast in the oven for 20 minutes.
9. 9. Garnish with freshly chopped parsley before serving.